>> Sunday, 26 June 2011
It's been ages since I've posted some food on this blog! But before I get to the recipe for these amazing blueberry scones, I wanted to take the time to say thank you to all of you - for sending words of encouragement, support and congratulations for the two events in the USA at which my book was featured. The trips have been a success and it's nice to settle down just a bit and get back to doing some routine things. When I've downloaded and edited the images, I'll be sure to share them with you.
I'm in the US on vacation and am absolutely loving all the fresh blueberries! I snack on them as is, toss them into my cereal and yogurt. I've made blueberry clafoutis, blueberry jam, blueberry compote, blueberry smoothies and these wonderful blueberry scones. Tomorrow, it's time for some blueberry pancakes! Yum!
The benefits of eating blueberries are numerous so I'm enjoying the guilt-free eating, well, when I'm eating them by themselves :)
Grab a cartoon of blueberries and makes these tomorrow.
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 tablespoons white granulated sugar
- 4 oz cold unsalted butter
- 1 1/4 cups fresh blueberries
- 1/4 cup whole milk
- 1/4 cup sour cream (full fat)
- 2 eggs
- Zest of 1 lemon or lime
- 1/2 teaspoon vanilla extract
- Demerara sugar for sprinkling
- Preheat oven to 375 degrees F.
- Line a large baking sheet with parchment paper.
- Add flour, baking powder, baking soda, cinnamon, salt and sugar to a large bowl and mix well.
- Cut butter into small pieces and cut/rub into flour until the mixture resembles a coarse texture.
- Toss blueberries into flour-butter mixture.
- Add milk, sour cream, 1 egg, lemon zest and vanilla into another bowl and whisk together. Pour the wet ingredients into the flour mixture and use a rubber spatula to mix gently and bring the dough together (it will be crumbly). Turn the contents onto a floured work surface and gently bring the dough together. Do not overwork the dough.
- Pat dough into a 1 + 1/4 inch thick round and cut into quarters and then cut each quarter into two.
- Transfer cut dough to baking sheet.
- Beat the remaining egg and brush scones. Liberally sprinkle with Demerara sugar and bake for 22 - 25 minutes or until golden brown. Once baked, transfer the scones to a wire rack to cool.